Sugolo is a northern Italian dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. It can be served cool, like a pudding, or preserved in a jar like jam.

Sugolo
TypeDessert
Place of originItaly
Region or stateNorthern Italy
Main ingredientsMust of red grapes, flour, sugar

History

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In ancient times, sugolo was prepared exclusively during the harvest period with only must and flour; recent recipes often also include the addition of additional sugar in addition to that of the grapes themselves.[1][2][3][4] It can be enjoyed alone, or as an accompaniment to torta sbrisolona[1] or with the same wine used for its preparation such as Lambrusco del Reggiano, Lambrusco Mantovano or Malvasia dei Colli Piacentini.[2]

Sügol (in the Mantuan dialect) has acquired the status of denominazione comunale d'origine (De.CO) in 2021, by resolution of the comune (municipality) of Gonzaga, Lombardy.[5] This version of sugolo takes the name of crepada because it is cooked until the skin of the grapes cracks.

See also

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References

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  1. ^ a b "Il Sugolo (budino d'uva).. mantovano". 2016-08-10. Archived from the original on 2016-08-10. Retrieved 2022-06-14.
  2. ^ a b La grande cucina regionale - Emilia-Romagna. 2005. p. 54. {{cite book}}: Unknown parameter |agency= ignored (help)
  3. ^ "Sugoli d'uva". Ricette di cucina - Le Ricette di GialloZafferano.it (in Italian). Retrieved 2022-06-14.
  4. ^ Cabrini, Luisa; Malerba, Fabrizia (2004). L'Italia delle conserve (in Italian). Touring Editore. ISBN 978-88-365-3293-3.
  5. ^ "Il sügol diventa De.Co.: ora ha anche il suo sito". Gazzetta di Mantova. 2021-09-03. Retrieved 2022-06-14.